Roasted Carrots with Tahini Yoghurt
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Serves: 2–4 as a side
Tahini yoghurt is a quietly brilliant staple—creamy, tangy, and endlessly versatile. While tahini on its own can sometimes feel dense or cloying on the palate, combining it with yoghurt adds a natural acidity and lightness that brings the whole thing to life. The result is a sauce that’s fresh, with a nutty depth that works beautifully across all kinds of dishes.
Try it with roasted carrots (as in this recipe), but also with pumpkin, zucchini, grilled meats, grain bowls, sandwiches, salads, or as a dipping sauce for raw vegetables. Beyond flavour, it’s deeply nourishing too—tahini is packed with calcium, magnesium, and healthy fats, while yoghurt adds gut-loving probiotics and a satisfying creaminess. This roasted carrot dish is a simple, seasonal celebration of both.
Ingredients
For the carrots:
1 bunch heirloom or baby carrots (about 6–8), tops trimmed, scrubbed or peeled
1–2 tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
Sea salt and freshly cracked black pepper
Optional: a drizzle of honey or maple for caramelisation
For the tahini yoghurt:
½ cup full-fat natural or Greek yoghurt
2 tbsp tahini
1 clove garlic, finely grated or minced
Juice of ½ lemon
Pinch of sea salt
Water, to thin if needed
To serve:
Toasted sesame seeds or dukkah
Fresh herbs (parsley, dill, or coriander)
Optional: pomegranate seeds, toasted pine nuts, or a drizzle of good olive oil
Roast the carrots:
Preheat oven to 200°C (390°F). Line a baking tray with parchment. Toss the carrots with olive oil, cumin, coriander, salt, pepper, and a touch of honey if using. Roast for 25–30 minutes, turning halfway, until golden and tender with crispy edges.
Make the tahini yoghurt:
In a bowl, whisk together the yoghurt, tahini, garlic, lemon juice, and salt. Add a splash of water if needed to reach a smooth, spoonable consistency.
Assemble:
Spoon the tahini yoghurt onto a plate or serving dish. Arrange the warm roasted carrots on top. Sprinkle with sesame seeds or dukkah, scatter fresh herbs, and finish with a drizzle of olive oil or any optional garnishes.